a peek inside the fishbowl

Awhile back I wrote a blog post about grilled cheese sandwiches that spurred a torrent of comments. Little did I know that so many of you would be so incredibly passionate about this touchy subject and have so many opinions on how to make this Canadian classic. ;)

I got to thinking about BLTs today. (I think a lot about my lunches, you know this about me, right?) The big thing nowadays is BACON, isn’t it? It’s bacon this, bacon that, bacon everything: bacon jam, and bacon doughnuts, and bacon chips. People are bacon crazy, myself included. I know I’m not alone in this. Awhile back I uploaded a recipe for candied bacon that created quite a stir. Well, TODAY I had a craving for a BLT with that very same bacon but I didn’t feel like making a family-sized serving as pictured in a recent post of Rebecca’s. (No offence Becky, but a pound of bacon cooked = a pound of bacon eaten. By me.) :)

So I snipped one thick piece of bacon in half with my trusty kitchen shears, placed them a small pan, sprinkled them with a heaping teaspoon or so of brown sugar and a very healthy layer of freshly ground peppercorns… and set it to fryin’.

A cautionary warning in case you want to try this yourself: do NOT turn your back on these babies because they will burn faster than you can yell “WHY IS THE SMOKE ALARM GOING OFF.”

My bacon was a hair away from burning but I saved it in the nick of time. For what it’s worth, my BLT contained these elements:

• Two slices of multigrain bread from Rideau Bakery, untoasted
• Most of a perfectly ripe avocado (mashed)
• Tomato slices (must be room temperature!) with a bit of freshly ground pepper
• Crisp leaf lettuce (must not be wilty!)
• The aforementioned bacon

That’s it! And it was delicious. What about you? If you’re making a BLT, do you have any “must have” elements? I’d love to hear about it.

p.s. don’t forget to enter the giveaways I have going on this week for original art from Alison Fowler and a Kobo Mini!